Warm hearts and tummies with claypots of yummies that speak of hearth and home.
This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 10g ginger, sliced
- 1 tsp chopped garlic
- 2 stalks spring onion, roughly chopped
- 1 tbsp sesame oil
- 1 tsp cooking oil
- 500g duck meat, chopped
- 50g dried shiitake mushrooms, soaked until softened
- 200g lotus root, skinned and sliced
- 850ml water
- 150g ready-to-use sea cucumber, sliced
- 2 tbsp Shao Hsing rice wine
- 2 tbsp oyster sauce
- 2 tbsp abalone or scallop sauce
- 1 tbsp light soy sauce
- 1/2 tsp ground pepper
- 10g rock sugar
- salt to taste
- 1 stalk spring onion, roughly chopped
- 1 stalk coriander, chopped
- Heat claypot over low heat for 30 seconds. Add ginger, garlic and spring onion. Stir in sesame oil and oil. Fry briefly for 20 seconds.
- Add the duck, mushrooms and lotus root. Toss and fry briskly for 1-2 minutes.
- Pour in water and bring the heat to medium high. Cover and bring to a boil. Add seasoning and simmer over medium-low heat, covered, for 35-40 minutes.
- Add sea cucumber and wine, and continue to cook until duck is tender. Add more water to the pot if needed.
- Remove from heat when done, garnish, and serve from the claypot.